The quality of the grapes is maintained even during the summer months through natural viticulture and extensive manual labor. Harvesting is done entirely by selective hand-picking. For the maturation of the wine, the must is fermented spontaneously using the grapes' own natural yeasts. Fermentation takes place in stainless steel tanks, preserving the wine’s natural aromas and the distinctive character of the terroir. The winery has received numerous accolades, including the prestigious “Salon Austrian Wine” award and several gold medals.